Gooseberry Pickle with No Oil ( Nellikayi Adangayi, Manglorean Traditional Pickle)/ Amla Pickle

This is one of the traditional authentic pickle recipes of udupi mangalore , "Adangayi". To keep it short, cooked gooseberries will be mixed with salt and fresh ground spice paste to make "gooseberry pickle"/"nellikayi adangayi" without using any oil. 
  I am so happy to share this Oil free Pickle.We all like pickle a lot, at the same time we would like to consume tasty food with less oil. Isn't it ? .. So why are you waiting? Try this healthy tasty oil free gooseberry pickle ...

Serve this pickle along with hot rice and spoonful of ghee /coconut oil. Believe me Curd Rice and this pickle is a killer combo.

Here we go with the recipe ..

Ingredients:

10 medium size gooseberries
1 to 1 1/2 tbsp rock salt (adjust according to your taste)
pinch of turmeric powder (optional)
1 and half cup of water

for roasting:

2 tsp fenugreek/methi seeds
1 tsp cumin seeds/ jeera
1/4 tsp mustard seeds
10-12 dry red chilies ( increase the number if you would like to make very hot pickle)
1/4 -1/2 tsp of asafoetida powder (optional)

How To Prepare ?

• Wash the gooseberries and keep it aside. Heat water in a vessel. When it is about to boil,add in gooseberries and salt into it.Keep the flame in medium and let it cook for 5-7 minutes. Do not over cook the gooseberries. Once it is half cooked switch off the flame. Let it cool down completely.
  
  
  
  
• Meanwhile,dry roast all the ingredients mentioned under "for roasting" separately. Transfer the roasted ingredients into the mixie jar and keep it aside.
  
• After gooseberries completely cools down( it takes around 1 hour), with your clean dry hands, pick the gooseberry one by one and press them lightly. Take out the seeds and throw away. Chop the gooseberries into pieces using your hands only. If required use knife,but make sure your knife and chopping area is dry & clean again. Transfer chopped gooseberries into dry and clean mixing bowl. Do not throw away the salty water used to cook the gooseberries.
  
  
  
  
• Now add half of the salt water or more ( water used for cooking gooseberries) into the same mixie jar. Grind everything into fine paste. You should use only water used for cooking the gooseberries while grinding.Please refer tips for more info.
  
• Add this ground paste into the mixing bowl. Add in rest of the salt water used for cooking the gooseberries into the same mixing bowl. Mix really well so that all the spices gets combined with gooseberries.Close the lid and leave it for about 30-35 minutes.After 30-35 minutes,it thickens little bit because of the added fenugreek's magic!!.Mix well again and transfer it into a pickle container. Refrigerate it and consume within 4-5 weeks.
  
  
  
  

• Serve it along with hot rice and spoonful of ghee. You can also serve this pickle with curd rice.

Tips/Notes:

• Make sure your hands are clean and dry while chopping the cooked gooseberries. Also knife , chopping area , mixing bowl all should be dry and clean. This enhances the taste of the pickle and increases the shelf life of the pickle.
• When you mix everything well at the end, you feel its little watery. But don't worry it will thicken after sometime.
• If you feel pickle is too thick, then boil desired quantity of water again,  cool it  and add it to the pickle.
• You can add in turmeric too while you cook the gooseberries.
• Roast 1/4 tsp of asafoetida powder along with other ingredients if you like the smell of the same.

Thanks for going through my recipe , your feed back is always welcome :-)
Kindly share it with your friends and family if you like the recipe ...

Easy Oil Free Cucumber Pickle /Gurken Pickle (Udupi Style)

I am going to share cucumber pickle recipe with you all today. No oil is used in this recipe. Very easy steps to be followed and you are done with the preparation.I just love this pickle with hot rice and spoonful of ghee. This pickle goes well with curd rice too. 
You can also checkout my previous similar post/recipe with oil, ie instant zucchini pickle.

Please try it at home and let me know your comments.

Ingredients

two small size cucumber/gurken

2 tsp of mustard seeds

8-10 dry red chilies (you can increase the number if you want too spicy)

1/2 tsp of asafoetida powder

salt (approximately 5-6 tsps of rock salt)

How To Prepare?

• Remove the outer skin of cucumber and chop them into tiny cubes.
  
   

• In a bowl spread one handful of chopped cucumber. On top of it , sprinkle 1 tsp of salt covering all the cucumber. Now we have salt layer on top of cucumber layer .Continue to create cucumber layer followed by salt layer on top of it till you finish all of your chopped cucumbers.Cover the lid and let it rest for at least 5 hours.
  
   
  
  
  
  
  
   

• After 5 hours , Mix the contents well.

                                             

• Now you can see melted salty water along with cucumber in the bowl.If you feel its too watery, then you can take out all the excessive salty water using a spoon and collect it in another bowl.
  
• Now prepare the pickle powder. Grind mustard, red chilies and asafoetida powder into a fine smooth powder OR fine paste.You can add little salty water which you separated from cucumber in the previous step to make a fine paste.
  
   
  
• Now add ground paste/powder to cucumber and mix well . If required add the collected salty water little by little and mix well again.
  
   
  
• Transfer the pickle into a air tight container and refrigerate it . Consume within 7-8 days.

Thanks for taking your time out and going through my recipe . Kindly put in your comments and share it with your friends if you like the recipe .

Tomato Pickle (Andhra Style)

I feel couple of years of stay in Hyderabad really helped me to enrich my cooking expertise.My colleagues used to get yummy yummy tomato pickle/thokku and I used to enjoy during my lunch time. Though the ingredients used in this pickle are more or less same, people do prepare this pickle in different ways.After getting two to three different  versions of pickle recipe from friends/neighbors, did some experiment !!!
Of course, would like to share the outcome with you all ...
Here we go ...."special version of tomato pickle from Prameela's Kitchen" :-)

Try and Please get back to me with your feedback.

Ingredients :

15-16 cherry tomatoes
1 tsp methi/fenugreek seeds
1/2 tsp + 1/4 tsp mustard seeds
7-8 dry red chilly(for powder)+ 1 dry red chilly split into half(for seasoning)
6-8 curry leaves
1/4 tsp asafoetida powder
1 tsp + 3 tbsp cooking oil
1/2 tsp tamarind paste
salt to taste

How To Prepare?

• Wash and wipe the tomatoes. Chop them into thin slices.
  
• Heat 1 tsp of oil in kadai/pan.Add chopped tomatoes to it.
  
• Saute for few mins.Add tamarind paste and give a quick stir. Let it cook by covering a lid. Keep checking in between to avoid burning.
• You should cook them until tomatoes become super soft. Allow it to cool down completely.
  
  
  
  
  
  
• In another pan dry roast methi,1/2 tsp mustard and dry red chilly separately.Allow it to cool down.
  
• Add all the dry roasted ingredients in a mixer jar and grind them into a fine powder.
  
• Add cooled sauteed tomatoes into the same jar on top of ground powder.Grind everything together into a smooth paste.
  
  
  
• Now add enough salt and mix it nicely or grind them for a 30 secs.
  
  
  
  
• Now comes the seasoning part, heat 3 tbsp of oil in a kadai and add mustard seeds. After mustard seeds crackle add curry leaves, red chilly and asafoetida.Fry them for few secs. 
  
• Now add ground paste on top of seasoning.Stir the pickle for a min and switch off the flame.
  
  
  
  
• Store it in a air tight container after it cools down completely and refrigerate it. Goes well with rice and chapati.
  

Tips:

• You can use any tomatoes instead of cherry tomatoes.
• The above recipe makes only 5-6 tbsp of pickle !! .Please increase the ingredients accordingly if you want to prepare it in a large scale.
• You can also add salt and chilly powder at the end to adjust.

Instant/Zatpat Zucchini Pickle

As the name suggests, recipe is very easy. For the recipe,we need very few basic ingredients which are mostly used in day-to-day cooking( Indian cooking). The disadvantage is you can't preserve this for long. You should refrigerate this pickle and consume within 2-3 days.

please get back to me with your feedback after you try !!

Ingredients:

2-3 handfuls of finely chopped Zucchini 
1 tsp cooking oil
5-6 dry red chilies
1 tsp mustard seeds
1/4 tsp asafoetida powder
salt to taste
1/4-1/2 tsp lemon juice

How To Prepare?

• Heat oil in a frying pan, Add chopped zucchini and saute for 5 mins. 
• Add salt and give a quick stir. Cook till it is half cooked and switch off the flame.
• Transfer it into a mixing bowl. Let it cool down.
• Grind mustard, dry red chilies,asafoetida into a smooth paste by adding little water.
• Add ground mixture, lemon juice to sauteed zucchini. Mix nicely so that all the masala will get combined well with zucchini.
• Goes well with Rice/Parathas.